DaleJ

A few years ago I, inocently, brought some salumi from Rome on the plane to Atlanta with me. In fact, I noted them on the form that one fills out on the return to the USA. At customs I was directed to the Agriculture checker who took the salumi. When I asked what he was going to do with them he took me into a smallish room, turned on a huge grinder and tossed the package in.

How's this? I was enjoying a cup of wine with a friend yesterday when a group of women came to see the doctor (my tasting was in a doctor's office) and couldn't go through an explanation of treatment options (for some cosmetic type work) without all imbibing in some wine. They brought a bottle that I had never seen called: BITCH! I was told that it stood for: Babe in total control of herself, or something like that. Anyway it does start with B so there you are.

I think your party will be fun. At least you're not using vodka. As a two martini per evening person for over thirty years, I recommend storing the gin in the freezer and forget the ice ritual.

I dunno from water bath. Mine keep for a long time tho.

There's a wonderful zucchini pickle recipe in the Zuni cookbook.

Isn't Bayside close to JFK? I'll be spending the night in a hotel near JFK after coming in from London and my plane home is the next day 10:30 AM. Perhaps rather than cabbing to Manhattan and back I could eat dinner near JFK. Is ther a hidden top flight restaurant in the neighborhood? Thanks.

I believe Damian is Johnny's uncle. At any rate, my one meal per week in front of the TV is Saturday lunch. Cucina Toscana is on at 1 PM and I wouldn't miss it for the world. Somewhat instructive, but always hilarious.

I recently did pork belly at 180F for six hours. Tough. Next time 12 hours.

My wife, the gardener, has purchased vegetable seeds for several years from a guy in upstate New York or in Massachusetts. "Seeds from Italy" is his company and he has grown from a tiny operation to sending catalogs. I've looked at his catalog and it has many items (I'm sure including cardoons). Don't know if he has a website or not and my wife isn't around just now to ask, but it might be worth a try.

Thanks, jmolinari. Can you give an idea of how much spice to how much raw lardo, etc.? Now I'm really interested. My wifes herb garden is in full bloom.

Chef: Caw Caw Creek looks terrific (and its only a hundred miles from me). Got to get some pig from them. Can you list your curing ingredients and method? I may follow you. Have eaten lots of lardo in Italy and its a unique eat.

I'll give you one of my favorites that you'll probably not find elsewhere: Avogoria is at Dorsoduro 1629 (of course, a useless address). When walking from the Accademia toward Campo Santa Margharita, make a left turn after going under the sottopassagetta leading to Campo Barnaba. Follow this calle until you go over a bridge. Avogoria will be a few hundred feet ahead, on the left. Its an ultramodern interior (don't miss the bathrooms). The chef is from Puglia and the food tilts that way. I've been there twice and have enjoyed the experience both times.

I believe Niman Ranch sells lardo.

I must agree that the Matera Sassi are absolutely unique and a don't miss. And while a good Primitivo is worthwhile, one shouldn't miss Basilicata's Aglianico Vulture. Sensational and served by all in Matera. Also if you hit Monopoli try to get to Lido Bianco for a Sunday pranzo. All families in full finery and almost social and culinary mayhem. Terrific!

I'm halfway through. Terrific book!

ZEB: With a couple of hundred restaurants in a town of less than forty thousand I find it regretable that there is not a real standout. However, when I dine out (probably once or twice a month) it is usually Michael Anthony's in Orleans Plaza. (They do not advertize and turn away customers nightly.) If you wait until August however, a new Indian restaurant will open. Money is being lavished! The chef is from London and the bar will be the one all others are judged by.

I bought, a few weeks ago, eighteen pounds of pork belly (skinned)and I've done PW's recipie from the Southwest France book. First attempt was fine, the second a little tough, but still tasty. I need alternate recipie(s) since I've only gone through a third of the meat and I need the freezer space. Help, please.

I bought a few cotechini from Corti Brothers in Sacremento a while back. Imported form Italy and wrapped in foil to be boiled in the foil for 20 minutes. They don't, as I recall, have a website but I'm sure they can be phoned.

Great to hear, Woofy. I'm flying a thousand miles to the city to eat there next Saturday evening.

I've eaten a couple of times at Avogoria in the far reaches of Dorsoduro. (The useless address is 1629.) When walking from the Accademia toward Campo Santa Margharita make a left turn just after going under the sottopassagio at the entrance to Campo San Barnaba. Follow that calle until you go over a bridge. Avogoria will be on your left in a couple of hundred feet. The chef is Pugiese and the menu tilts that way. The interior is incredibly modern and enjoyable. Worth the trip.

I spent a couple of weeks in Sicily a month ago. IMO, Siracusa is the standout. There is a good market in Ortigia daily. And a wonderful historical museum in the main part of town. Visited Taormina once. I'm leery of anyplace where every other store sells jewelry. It reminded me of Portofino. Lots of shallow money. Noto is a living museum of Baroque architecture. Worth the visit.

Percyn: How long did you cook the ribs and at what temp, please.

I just received the Lauda immersion heater-agitator that I bought on eBay. It seems to work fine, but, of course, it came without any directions. There are dials on the face of it. One is a temperature setting and another has the numbers 40, 80 and 120 on it. Any idea what this is indicating? Thanks.

Caprai is a big deal. They're even into clothing now. Although its not on the above listing, you should try the Paolo Bea winery right on the edge of Montefalco. There may be an address or phone number on the slowtrav website. It is a favorite of that group. I've been there a couple of times and its a real personal treat. And the wine is first rate.

I can nominate a few places (definately below Vassari). My current favorite in all of Italy is I Sette Consoli in Orvieto. Take the funicular from the train station to the upper town and ask anyone for directions. I return rental cars there instead of Rome just to take lunch there. In Foliigno center is Il Bacco Felicio, run by the indominable Salvatore ("Salvo"), a hole in the wall with writing on every surface. Strictly local food and wine (Sagrantino di Montefalco). Just south of the beautiful hilltown of Trevi is Taverna del Pescatore with a little stream running by, swans and a tiny rapids. If the weather is good there is no place nearby with the outdoor ambience. It was just purchased by the son of the man who built the place. Watch for the one tiny sign when driving south. At the top of Spello, another pretty hilltown, is La Bastiglia, a hotel with great views over the countryside and an adventurous kitchen and wine cellar. In the center of Bevagna is Enoteca Piazza Onofri. Local food and wine and the party sometimes lasts into the night.